Strawberry Cream Cheese Scones
Treat yourself to a burst of fruity goodness with these delightful Strawberry Cream Cheese Scones! Tender, slightly crumbly scones studded with sweet pockets of baked strawberry and creamy nuggets of melted cream cheese.
Servings: 18 3 inch scones
Calories: 204kcal
Ingredients
- 1 cup cream cheese cubed and frozen
- 1 cup strawberries washed, chopped and frozen
- 270 grams all-purpose flour 2¼ cups
- 100 grams sugar ½ cup
- 2½ tablespoons baking powder
- 1 teaspoon salt 9 grams
- 113 grams butter 1 stick, cold and grated
- 120 grams heavy cream ½ cup
- 1 egg
- 1 teaspoon vanilla extract
- extra cream to brush on scones
Icing
- 85 grams powdered sugar ¾ cup
- 3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
Freeze the Cream Cheese and the Strawberries
- Cut the cold cream cheese into a small dice. Layout on one half of a baking sheet covered with parchment paper.
- Wash and hull the strawberries and dice them up as well. Spread them out on the other half of the baking sheet. Set the baking sheet in the freezer for an hour or two to freeze.
Prepare the Scones
- Line two 15 x 12 inch baking sheets with parchment paper, or spray with non-stick cooking spray.
- Add the flour, sugar, baking powder, and the salt to a large mixing bowl and mix well.270 grams all-purpose flour, 100 grams sugar, 2½ tablespoons baking powder, 1 teaspoon salt
- Set a box grater in the mixing bowl of dry ingredients and using the large side of the grater, grate the cold butter into the flour mixture. When done grating, toss the butter shreds with the flour mixture to coat and break up even smaller.113 grams butter
- In a smaller bowl, whisk together the heavy cream, egg, and vanilla extract.120 grams heavy cream, 1 egg, 1 teaspoon vanilla extract
- Make a well in the center of the flour and pour in the milk and egg mixture. Add the frozen strawberries and the frozen cream cheese.1 cup cream cheese, 1 cup strawberries
- Using a spatula, mix everything, scraping the sides of the bowl, to quickly mix everything. It will be lumpy, but make sure all the flour is mixed in.
- Scrape the dough onto a lightly floured work surface. Flour your hands and pull the shaggy dough together to finish mixing and to create a ball of dough. Using a rolling pin or your hands, press the dough out to about 1 inch thick.
- Flour a 2½ inch cookie cutter and cut out round scones, transferring them to the prepared baking sheets, spread out so there are nice rounds on each pan.
- Alternatively, you could press the dough out into a 9 inch disc and put into 8 wedges, setting four spread out on each baking sheet .
- Brush the tops of the scones with some extra heavy cream or milk, and let them rest for 10 minutes.extra cream to brush on scones
- While the scones are resting, reheat your oven to 400℉.
- Bake the scones in the preheated oven for 15 to 20 minutes (about 15 minutes for the smaller round scones, and about 18 - 20 minutes for larger wedge shaped scones).
- When done, remove from the oven and set to cool completely before drizzling with the vanilla icing.
Vanilla Icing
- In a small bowl, mix the powdered sugar, heavy cream (or milk) and the vanilla. Stir with a whisk until creamy with no lumps.85 grams powdered sugar, 3 tablespoons heavy cream, ½ teaspoon vanilla extract
Notes
- Keep Ingredients Cold: Ensure your butter and cream cheese are very cold and cut into small pieces. This creates pockets of steam during baking, leading to a tender, flaky scone.
- Don't Overmix: Mix the dough just until it comes together. Overmixing develops gluten, which can result in tough scones rather than tender ones.
- Handle Lightly: When shaping the dough, use a gentle touch. Too much handling will warm the butter and cream cheese and make the scones less flaky.
- Frozen Strawberries and Cream Cheese chunks are key: Using frozen strawberries helps prevent them from bleeding too much into the dough.
- Avoid Overcrowding: Give your scones space on the baking sheet. Overcrowding can inhibit proper air circulation, leading to uneven baking and browning.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 392mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 1mg
